Cooking for Luv: Vegetarian Cooking Lessons & Personal Chef Services in West LA
188
archive,paged,category,category-vegan-recipes,category-188,paged-3,category-paged-3,ajax_fade,page_not_loaded,,qode-theme-ver-7.9,wpb-js-composer js-comp-ver-4.2.3,vc_responsive

Vegan Recipes

06 Jul Garlic Dill Fridge Pickles

Pickles are one of my favorite foods in the universe, and even though you can pickle any vegetable, fruit, or nut and I will go bonkers over it - nothing beats the classic garlic dill (especially in my famous fried pickles recipe). The crazy part? They are SO easy to make. Like 15 minutes from grocery bag to jar and you will never buy a store bought pickle again easy. All you need is to boil up a brine, trim your kirbys (the famous pickling cucumber), throw everything in a jar, and stick them in the fridge for a few days and you have transformed the humble cucumber into something with massive pickle power!A couple of tips:1. Slice a tiny (like an 1/8 of an inch tiny) bit of the blossom end off of your cucumber. If the blossom isn't attached anymore, you can find it on the opposite end...

Read More

29 Jun Scored Corn

This recipe was one of the first dishes I remember falling (hard) for as a kid. It fell into the same category in my house as pan-fried pork dumplings- no matter how much you made, there was NEVER enough (how a family of four ate 60 dumplings in one sitting is beyond me- but they were just that good). The recipe name Scored Corn is my dad's OG title for this dish, since he would carefully slit down every row of corn with a sharp knife, then deftly scrape out all the insides of the kernels leaving the outer layer still on the cob. I am far to impatient for that type of precision, so I have modified his technique to just scrape the cob and carry the outer bits along for the ride (it's more rustic that way, right? ;)) It is a messy task- you'll have corn milk...

Read More

22 Jun Beet Kombucha Lemonade with Ginger Rosemary Sugar

I'm pretty obsessed with Health-Ade's kombuchas. Their beauty lies in the simple, no-fuss, bold vegetable and fruit flavors like Pink Lady Apple, Carrot, and my absolute favorite: Beet. The earthy and sweet flavor of the beets marries so well with the bubbly tang of the fermented tea, and the color is just out of this world. When combined in this recipe (a la Arnold Palmer style) with sour lemons, spicy ginger, sweet honey, and bright rosemary- this probiotic gem gets taken to a whole new level. Spike it for an alcoholic treat at your summer BBQs or keep in virgin for a refreshing drink fit for any occasion![yumprint-recipe id='77']...

Read More
Cooking for Luv Wrinkled Potatoes with Olive Crack Sauce

08 Jun Wrinkled Potatoes with Black Olive Crack Sauce

I first experienced wrinkled potatoes, or Papas Arrugadas, at José Andrés' Bazaar restaurant in Los Angeles a few years ago, and they absolutely BLEW MY MIND. Something so simple, tender baby boiled potatoes, transformed by a crusty layer of salt on the exterior and an exceptionally tasty sauce. I've been making them ever since, but had a next level experience with them on my recent trip to Spain at a tiny restaurant in Barcelona called La Gilda because of what I can only call Crack Sauce. As a person who lives for sauces, dressings, and dips, this little bowl of creamy olive based sauce sitting in a pool of ultra spicy olive oil literally caused me to LICK THE BOWL (one of the perks of traveling alone- nobody to judge you from across the table). The owner wouldn't tell me what was in it and my only clue was from...

Read More

13 Apr Luxe Mushroom Pate

My vegan foie gras recipe is one of my most popular and I love love love making it to wow friends from carnivores to meatless crusaders. Using lentils and walnuts as the base with ume plum vinegar as the secret ingredient, it has an extremely rich and umami packed flavor profile that you just can't quit eating til the last finger lick from the jar. This past week I was looking to create a legume free option of that recipe so I turned to the other classic meatless pate ingredient: mushrooms. Paired with some similar ingredients to my original (the miso stayed but I swapped in sherry vinegar for the ume plum), a few new secret umami bomb weapons (porcini powder, tamari, mustard powder and capers), some new freshness (with fragrant farmers market thyme and parsley), and the pièce de résistance: ultra lux fatty butter, this new pate is some...

Read More